Cambodian meals typically consists of more than one dish and ideally contrasts flavors, textures and temperatures within the meal using plenty of herbs, leaves, pickled vegetables, dipping sauces, edible flowers and other garnishes and condiments.

Condiments and accessories are important. The side plates of greens, herbs, peppers, limes or sauces that appear before you are always the thing that snaps your dish together. Sometimes this is a heap of fresh herbs and sliced vegetables; other times it's combination of fish sauce, chopped chilies, shallots, garlic, and palm sugar, or a make-it-yourself mix of black pepper, salt, and lime juice.